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Spaghetti with Blistered Tomatoes & Capers

A vibrant, quick Italian pasta dish featuring sweet blistered cherry tomatoes, salty capers, and fresh herbs tossed in a garlic olive oil sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 1 lb spaghetti or linguine
  • 4 quarts water for boiling
  • 2 tbsp salt for pasta water
The Sauce
  • 0.5 cup extra virgin olive oil high quality
  • 4 cloves garlic thinly sliced
  • 2 cups cherry tomatoes halved
  • 3 tbsp capers drained
  • 0.5 tsp red pepper flakes optional
  • 0.5 cup fresh parsley chopped
  • 1 cup pasta water reserved from boiling

Equipment

  • Large pot
  • Large Skillet or Sauté Pan
  • Tongs
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook for 2 minutes less than package directions.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, cooking until fragrant (2 mins).
  3. Increase heat to medium-high. Add halved cherry tomatoes and a pinch of salt. Sauté until tomatoes blister and release juices (4-5 mins).
  4. Stir in the capers and cook for 1 minute.
  5. Reserve 1 cup of pasta water, then drain the spaghetti.
  6. Add spaghetti directly to the skillet with the tomatoes. Pour in half the reserved pasta water.
  7. Toss vigorously with tongs for 2 minutes until a glossy sauce forms, adding more water if needed.
  8. Remove from heat, stir in fresh parsley, and serve immediately.

Notes

Serve with grated Parmesan cheese if not strictly vegan. Leftovers can be reheated in a pan with a splash of water.